Ingredients
2 tbsp oil, divided
1 cup ground beef (80/20 recommended)
1 tsp taco seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ cup shredded lettuce
1 medium tomato, diced
1 avocado, diced
2 tbsp canned jalapenos (optional)
1 cup Mexican blend shredded cheese
½ cup nacho cheese
½ cup sour cream
Optional: cabbage or butter lettuce for a low-carb wrap alternative
Instructions
- Heat 1 tbsp oil in a large skillet over medium heat. Add ground beef and cook until browned, about 4 minutes. Stir in taco seasoning, garlic powder, onion powder, and salt. Drain excess fat if necessary. Set aside.
- Lay a tortilla on a flat surface. Layer ingredients in this order: ground beef, nacho cheese, keto tostada shell, sour cream, avocado, tomato, lettuce, jalapenos, shredded cheese, and a small 5-inch tortilla on top.
- Fold the edges over the center until fully enclosed. Aim for a tight, five-sided fold.
- Heat 1 tbsp oil in a skillet over medium heat. Place the crunchwrap seam-side down and cook a few minutes per side until golden and crispy. Repeat with remaining wraps.
- Slice in half and serve immediately.
Notes
- Cheese Sauce Tip: For extra creamy cheese, melt cream cheese with butter and heavy cream, stir in shredded cheddar, and drizzle over the fillings before folding.
- Make Ahead: Prepare meat and veggies in advance; assemble wraps just before cooking.
- Customization: Swap beef for chicken, or try adding bell peppers, onions, or mushrooms for extra flavor.
- Green Crunchwrap: Boil cabbage leaves 2 minutes to make them pliable for folding, or try butter lettuce for a fresh alternative.
- Prep Time: 5 min
- Cook Time: 10 min